INGREDIENTS: CHEESECAKE: 2 bars (2.05 oz.) milk chocolate-covered nougat and caramel candy; 1 cup unsalted butter, softened; 1 cup sugar; 4 packages (8 oz.) cream cheese, softened; 4 eggs;1 package (4-serving size) vanilla pudding and pie filling mix (not instant); 2 teaspoons baking powder CAKE LAYERS: 1 box dark chocolate cake mix; 1 container (8 oz.) sour cream; 1/2 cup water; 1/3 cup vegetable oil; 2 eggs FILLING AND FROSTING: 1 jar (12 oz.) caramel topping; 1 1/2 containers chocolate frosting; 2 bars (2.05 oz. each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces
DIRECTIONS: Heat oven to 325°. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed. In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula. Bake 55-60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours. Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use. While cheesecake layers are freezing, heat oven to 350°. Grease 3 (9-inch) round cake pans with shortening or cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely. To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer and finally top with remaining cake layer. Do not coat top cake layer with caramel. Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.
INGREDIENTS: 1 box butter pecan cake mix; 3 large eggs; 1/2 cup oil; 1 cup water; 1 16 oz. container cream cheese icing; 1/2 cup My Essentials brown sugar; 1 cup Food Lion pure maple syrup; 1 lb. Food Lion thick sliced bacon
DIRECTIONS: Bake cupcakes with eggs, oil and water according to package. Set aside to cool completely. Preheat oven to 400° and line a cookie sheet with foil, topping it with a wire baking rack. Place bacon on wire rack and into the oven. Meanwhile, stir brown sugar and maple syrup together in a small bowl. Brush mixture over bacon throughout baking time (approximately 30 minutes or until crisped). Flip bacon about halfway through bake time, brushing other side with syrup mixture. Allow bacon to cool completely. Frost cupcakes with cream cheese icing, topping with bacon, whole or crumbled. Drizzle a little extra maple syrup over cupcakes right before serving.
INGREDIENTS: CUPCAKES: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon table salt; 8 tablespoons unsalted butter (1 stick), room temperature; 1/2 cup sour cream; 1 large Food Lion My Essentials egg , room temperature; 2 large Food Lion My Essentials egg yolks, room temperature; 1 1/2 teaspoons vanilla extract; CREAM: 32 oz. ricotta cheese; 3/4 cup powdered sugar; 1/2 teaspoon vanilla; 1/4 teaspoon ground cinnamon; 1/2 cup mini chocolate chips.
DIRECTIONS: Preheat oven to 350. Line standard muffin/cupcake tin with paper or foil liners. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. 3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting. Cannoli Cream directions: Mix all of the ingredients together then spread cannoli cream on cooled cupcakes as you would frosting place cherry in middle and throw some mini chocolate chips on top and enjoy.
DIRECTIONS: Mix two cups of graham cracker crumb and one stick of olea to form a crust. Spread in a 9x13-inch pan, combine two eggs, two sticks of soft oleo, three and three quarters cup of powdered sugar. Beat this for 12 minutes at medium speed, spread it over crust, top it with five sliced bananas, spoon crushed pineapple (16 oz. can) drained, spread 12 oz. frozen whipped topping, top with crushed walnuts and cherries, chill 8-10 hours
INGREDIENTS: 1 box Food Lion yellow butter cake mix; 1 bottle beer (22 oz.); 2 teaspoon brown sugar; 1 cup caramel; 1/4 teaspoon (or less to taste); cayenne pepper; 1 tub strawberry or cherry frosting; chili powder to taste
DIRECTIONS: Boil the amount of beer called for on the box cake mix (instead of water). Preheat oven to 350° and line cupcake pans with liners. In mixing bowl, beat eggs, brown sugar, beer and oil (as directed by box mix ingredients). Beat until light. Pour in mix and beat until smooth at high speed for 2 minutes. Pour into liners about 3/4 full. Bake at 350° for 28 minutes or until done. While cupcakes are baking, pour 1/2 cup caramel into small bowl, stir in 1/4 teaspoon cayenne pepper, test for heat. If too hot, add more caramel, if not enough heat, add more pepper. Set aside. Cool cupcakes. Cut small circle out of center for filling. Fill center and top with some of the cake that you hollowed out. Don’t worry if the caramel looks like it is sinking, you can top off if you prefer before you put cake back over it. To frost, put zip-lock bag into small cup, spoon in frosting. Cut small tip from one corner and pipe onto cupcakes. Once all cupcakes are frosted dust with chili powder.
INGREDIENTS: 2 eggs; 1 cup vegetable oil; 2 cups white sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 4 cups of apples, peeled, cored and diced; confectioners' sugar for dusting
DIRECTIONS: Preheat oven to 350°F (175°C). Grease and flour one 9x13-inch cake pan. In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine flour, salt, baking soda and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan and bake for 45 minutes or until cake tests for doneness. Let cake cool on a wire rack. Once cake is cool, sprinkle on confectioners' sugar (powdered sugar) and enjoy!
INGREDIENTS: 1 box butter cake mix; 4 eggs; 3/4 cup water; 3/4 cup oil; 1 teaspoon vanilla; 1/2 cup Food Lion white sugar; 1/2 cup Food Lion brown sugar; 2 tablespoons Food Lion cinnamon. GLAZE ICING: 2 cups Food Lion confectioners' sugar; 2 tablespoons milk; 2 tblespoons Food Lion butter; 1 teaspoon vanilla
DIRECTIONS: Preheat oven to 350°F. Spray Bundt pan with nonstick spray. Mix cake mix, pudding, eggs, water and oil. In separate container, mix white sugar, brown sugar and cinnamon. Pour 1/2 of the cake batter evenly in the Bundt pan. Pour 3/4 of the sugar mixture on the cake mix. Pour remaining cake batter evenly over the sugar mixture. Cook for 45 minutes in the preheated oven. When done, place cake on a cake plate. While cooling, mix the glaze icing together. Mix confectioners sugar, melted butter, milk and vanilla and evenly pour over the warm cake. Serve while warm or any time.
INGREDIENTS: 1 box yellow cake mix (plus items listed on box to make cake); 1 cup plus two tablespoons cold milk, divided; 1 1/2 cups thawed My Essentials whipped topping; 1 oz. unsweetened chocolate 1 1/2 tablespoon butter; 3/4 cup powdered sugar
DIRECTIONS: For mini cakes, prepare cake mix as directed on box. Spray mini muffin pan with my essentials nonstick spray. Pour cake batter into mini muffin pan. Bake per instructions on box. Allow to cool. FILLING: Beat pudding mix and 1 cup milk in a medium bowl with a whisk for 2 minutes. Stir in whipped topping. Let stand 5-6 minutes. (During this time remove mini cakes from pans and cut into 2 layers with a sharp knife.) For layer, spoon filling on lower cake layers and then top with cake tops “sandwiching” the filling between layers. For topping, microwave chocolate and butter in medium microwaveable bowl for 1 minute on High or until butter is melted. 2. Stir once while cooking, until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk, mix well. Drizzle over cakes. Refrigerator cakes 1 hour before serving.
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